Italian Vegetable Soup
|Bulk italian sausage||1 Pound|
|Onion||2 Cup (32 tbs), chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Water||7 Cup (112 tbs)|
|Carrots||4 Medium, pared and sliced|
|Canned whole tomatoes||28 Ounce, undrained and broken (1 Can)|
|Instant beef bouillon/6 beef-flavor bouillon cubes||2 Tablespoon|
|Italian seasoning||1 Teaspoon|
|Chopped zucchini||1 1⁄2 Cup (24 tbs) (Coarsely Chopped)|
|Canned garbanzo beans||15 Ounce, drained (1 Can)|
|Uncooked rotini/Elbow macaroni||1 Cup (16 tbs)|
In large kettle or Dutch oven, brown sausage, onion and garlic; pour off fat.
Add water, carrots, tomatoes, bouillon, Italian seasoning and pepper; bring to a boil.
Reduce heat; cover and simmer 30 minutes.
Add zucchini, beans and rotini.
Cook 15 to 20 minutes or until rotini is tender, stirring occasionally.